Servsafe manager – Temperatures Questions and Answers 100% Pass

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Servsafe manager – Temperatures Questions and Answers 100% Pass Maximum acceptable receiving temp. for fresh beef ✔✔41 degrees warmest acceptable receiving temp. for eggs ✔✔45 degrees Ma ... x internal temp. for cold TCS food to be held ✔✔41 degrees 50 - 70 degrees ✔✔temp. for dry storage rooms 135 degrees ✔✔minimum internal temp. for hot TCS food to be held. 155 degrees ✔✔minimum internal cooking for ground beef 165 degrees ✔✔minimum internal cooking temp. for stuffed pork chops 165 degrees ✔✔minimum internal cooking temp. for eggs, meat, poultry, and seafood cooked in a microwave 165 for 15 sec. within 2 hours ✔✔time and temp. requirements for reheating TCS food for hot holding 70 - 125 degrees ✔✔temp. foodborne pathogens grow most quickly 41 - 135 degrees ✔✔temp. foodborne pathogens grow well at +/-3 or +/-1.5 ✔✔measure air temp in food storage equipment cold food ✔✔41 degrees or lower live shellfish, shucked shellfish, & milk ✔✔receive at 45 degrees or lower. must be cooled to 41 in 4 hours shell eggs ✔✔air temp at 45 degrees or lower hot food ✔✔receive hot TCS food at 135 degrees or higher Frozen food ✔✔frozen solid when received 145 degrees ✔✔salmon steak, lamb chops, eggs for immediate service, beef steak and buffalo steak 135 degrees ✔✔roasted vegetables that will be hot held, pasta, broccoli and wild rice 155 degrees ✔✔ground pork, porkloin injected with marinade, ostrich filet 165 degrees ✔✔duck, chicken enchiladas made with previously cooked chicken and ravioli stuffed with cheese 70 - 135 degrees ✔✔TCS food must be cooled from within 2 hours [Show More]

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